Verkerk, Ruud, Food Quality and Design Group, Department of Agrotechnology and Food Science, Wageningen University, Wageningen, The Netherlands, Netherlands

• Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan - Short Communication
  REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]
  Abstract  PDF